South Bay Dining News: Truxton arrives in Palos Verdes, Doma departs Manhattan Beach, Mama Terano expands, ramen on the International Boardwalk, lobsters, hatch chilies, and more
Doma Kitchen owner Angie Corrente brought the farm-to-table foods of Central Asia from its previous outdoor location in Redondo Beach to Manhattan Beach, broadening restaurant’s ambitions and menu. The restaurant is now decamping for Marina del Rey. Photo
A Surprising New Tenant On The Hill… The space that used to be Restaurant Christine has been vacant since May of last year, but a new tenant has been announced. Truxton’s American Bistro, a mini-chain that already has locations in Westchester and Santa Monica, will be moving in sometime in early 2017. I have visited the one near the airport and had good eclectic contemporary meals, so this is something of a catch for the locatrion…
Moving North… In a surprise move, Doma Kitchen is decamping for the Marina Marketplace in Marina del Rey. Perhaps it shouldn’t really be a surprise, because the space they occupy has been slated for eventual redevelopment, and better to move on their own volition rather than have to find a space with bulldozers idling outside. The last day in the current location is September 11…
Two Mamas, No Waiting… Mama Terano Restaurant has been a mainstay on the Peninsula for over five years, and was recently joined by a new branch called Mama Terano Café in the Malaga Cove shopping center. Those with long memories may remember this hideaway space behind a staircase as Misto, but it was vacant for years until the new place opened. This Mama Terano doesn’t have as comprehensive a menu and is a casual lunch and dinner spot where you can get modestly priced pizzas, pastas, sandwiches, and salads. (36 Malaga Cove Plaza, PVE)
Piling In On Paella… The paella Thursdays at A Basq Kitchen have been so successful that they’re now serving it on Sundays – not at the restaurant, but at the Palos Verdes Farmer’s Market. That market runs from 9 a.m. to 1 p.m., so if a hearty rice and seafood brunch and shopping fore organic veggies is your idea of a great way to start the day, you now have that option… Meanwhile at the restaurant, they’re having a “Sangria Week” from September 14 through 18, featuring multiple varieties for $6 per glass. There’s hardly anything more refreshing, so head for the Boardwalk to cool down the end of summer…
Hatching Plans… Freshly roasted Hatch chillies are one of New Mexico’s great delicacies, and Chez Melange is hosting a wine dinner featuring them this coming Tuesday, September 6. Five courses with paired wines will set you back $65 plus tax – call the restaurant at 310-540-122 for reservations and menu details…
Crustaceans, Music, Fun!… The Redondo Lobster Festival is about much more than lobsters, as the pier area rings with the sound of live bands, exhibitors give free standup paddleboard lessons, and… excuse me, I almost forgot. Those other things are happening, but it really is all about the lobsters. You can get lobster and steak, lobster, steak and more lobster, or lobster, lobster, lobster, and corn on the cob, with more lobster on the side. If you enjoy fresh shellfish that just got off the plane from Maine and are wondering where their luggage went, this is the place to be. Tickets and info are at lobsterfestival.com…
Mystery noodles… There’s a new tenant in the tiny Boardwalk space that used to be Pia. The cryptically named Ramen N.2.0 has no posted menu and no website so I can’t tell you what they serve, but I’d guess Japanese noodles are involved. (112 International Boardwalk, RB)
Events… Hook & Plow will be holding a wine dinner on September 12th featuring pours from Daou Vineyards of Paso Robles. Five courses will set you back $85. For menu and reservations call 310-937-5909…
The Mystery Sign… Does anybody know about the Garden Thai restaurant on Aviation in North Redondo? The sign has been up for weeks, but nothing seems to be happening there and the neighbors don’t know when it will open. If you know, you also know how to find me… Keep those tips coming at richard@richardfoss.com.